By two methods we can prepare this colocasia fry, one adding chilli powder etc before deep frying, but I never prefer that method because oil will be spoiled and it won't be crispy for whole day... So when you follow this method, this will remain crispy for whole day... Can prepare for party as side dish for ghee rice... In my home everyone loves this so much
Ingredients
Sepangkilangu or colocasia - 1/2 KG
Red Chilli powder - 2tsp
Salt and oil as needed
Method
Just boil the sepangkilangu such that if you insert any sharp material, it will go inside, but don't over cook... Peel of the skin, cut lengthwise and keep in fridge for one hour or more, so that its stickiness will be removed.... Then deep fry it and then finally add salt , chilli powder or pepper powder etc as you do for chips... Crispy fry is ready.
Step wise picture posted below for your reference.
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